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Wednesday, April 13, 2011

It's Still Grilled Cheese Month - Grilled BAT

It's time for another tasty grilled cheese sandwich and I was planning to make a brie/green apple/toast sliced almond on brioche but today I want something more savoury. I am just kind of getting into this sandwich thing late in life, never being a sandwich fan in the past. In fact, you could almost say that I didn't believe in sandwiches, unless you were talking a mushy egg salad on white without crusts served at a baby shower. That is barely even a sandwich and it's food that your aunts still make but they seem to be a dying breed. If I attend a shower thrown by young people, it's all dips and flat breads and veggie trays and fancy designer cupcakes. I think I might do a post about those lovely little treats that you only eat at showers thrown by older women and funerals if the funeral has a reception in a church basement afterwards.

One of the few sandwiches I do crave from time to time is a BLT. I didn't think that the crisp iceberg lettuce that works so well in a toasted sandwich would work in a melty, cheesy sandwich so I subbed in some peppery arugula. Crispy Bacon, arugula, some tomato slices and then a smear of tomato jam with cheese sounded perfect. I decided not to make the bread for this one so it was off to one of my favourite neighbourhood bakeries for a loaf of really seedy twelve grain bread. The nuttiness of the bread was a good foil to the richness of the tomato jam and the bacon.

put all of the ingredients into a small saucepan and simmer over medium low heat for about 30 minutes until it's all thick. Remove from heat and let cool. Because I didn't peep the tomatoes, I did give them a mash with a potato masher at the very end. How easy is that?

For each sandwich:
butter two slices of bread
put bread on a cutting board, buttered side down
put cheese on the bread
add a couple of tomato slices
pinch kosher salt, grind of pepper
two slices of crispy bacon
arugula
a nice smear of tomato jam
top with more cheese and the second piece of bread, buttered side up

cook in a frying pan over med heat until the cheese is melty and the bread is nicely browned.

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About Me

Carole's passions for food and her family--although not necessarily in that order--are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto, to completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to being regularly profiled Canada-wide in the National Post's Gastropost feature, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.

When she's not busy creating magic in her own kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis.